Ingredients1 h servings 93 cals
- Partially peel cucumbers lengthwise, leaving thin green stripes around the cucumber. Halve cucumbers lengthwise. Scoop seeds from cucumber halves with a spoon. Discard seeds. Slice cucumbers thinly and put in a bowl. Add salt to cucumber and mix with hand until cucumber is limp; set aside for 45 minutes.
- Transfer cucumbers to a strainer and squeeze as much liquid out as possible.
- Mix lemon juice, sugar, and vinegar together in a large bowl until the sugar dissolves. Add the drained cucumber and toss to coat. Spoon into small bowls and top each portion with toasted sesame seeds.
Per Serving: 93 calories; 2.4 g fat; 18 g carbohydrates; 1.6 g protein; 0 mg cholesterol; 585 mg sodium. Full nutrition
ReviewsRead all reviews 11
I love that you use toasted sesame seeds as an addition to this salad! Personally didn't care for using lemon juice for the dressing instead of the traditional rice vinegar or substitute of whit...
This was wonderful! I wasn't sure about the lemon juice, but it truly was different and refreshing. We did miss the onion and pepper in our normal recipe, but this was a change in a very good ...
This was oddly addictive. I loved the toasted sesame seeds and it went well with the mild cucumber flavor. I used baby seedless cucumbers and sliced them with a mandoline slicer. I skipped step ...
Rice vinegar is what I used in place of the lemon juice. Also omitting the white wine vinegar. we all loved it
This is a great recipe. I made it with rice wine vinegar and it was the bomb. I can't get enough thanks
I really am enjoying this recipe! I’ve made it a few times and now I don’t feel like I have to go out and order this appetizer.